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Ingredients
½ cup yellow cornmeal
½ cup all-purpose flour
2 tablespoons sugar
1 ¼ teaspoons baking powder
Salt to taste if desired
¾ cup plus 3 tablespoons heavy cream
2 tablespoons melted butter
1 egg, separated, white stiffly beaten
1 tablespoon butter
½ cup corn kernels freshly cut from the cob
Oil for greasing the mold
Nutritional analysis per serving
23 grams carbs; 72 milligrams cholesterol; 270 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 1 gram fiber; 186 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Select a standard mold for making corn sticks. Place it in the oven until thoroughly heated.
- Step 3
Meanwhile, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Blend well.
- Step 4
Blend the cream, 2 tablespoons of melted butter and egg yolk. Add this to the cornmeal mixture, stirring to blend.
- Step 5
Melt 1 tablespoon of butter in a small skillet and add the corn. Cook, stirring, just until heated through. Stir this into the batter.
- Step 6
Fold the egg white into the mixture.
- Step 7
Brush the corn stick mold lightly with oil. Spoon an equal portion of the filling inside each corn stick mold.
- Step 8
Bake 15 to 20 minutes. Serve hot.
Private Notes